This recipe may take a little more "love" than the ones we normally serve you, but its much easier than it looks! Add it on the calendar for your next Valentine's date night and have fun!

Valentine’s Day Ravioli

Serves 4

Ingredients

Fresh Pasta

• 250g 00 flour
• 2 large eggs
• 2 large egg yolks
• Pinch of kosher salt
• Semolina flour, for dusting

Ravioli Filling

• ⅔ cup ricotta
• ¼ cup freshly grated Parmigiano Reggiano
• ¼ cup minced parsley
• 1 tbsp fresh orange or lemon juice
• 1 tbsp orange or lemon zest
• ½ tsp kosher salt
• ½ tsp freshly cracked black pepper

Assembly

• 1 tbsp olive oil
• 1 (32 oz) jar Ciao Pappy Classico Sauce
• ¼ cup freshly grated Parmigiano Reggiano, plus more for serving

Preparation

Make the Pasta Dough

1. In a bowl, beat the eggs until fully combined and runny. Weigh them—you should have 145–150g total. If short, add water to reach 150g.
2. In a separate bowl, add the flour and create a well in the center. Pour in the eggs and gradually mix with a fork until mostly combined.
3. Once shaggy, knead by hand into a rough dough ball.
4. Transfer to a clean surface and knead for 5–6 minutes until smooth and elastic. The dough should bounce back slightly when pressed.
5. Divide into two discs, wrap tightly in plastic, and rest for 20 minutes at room temp. If making ahead, refrigerate overnight and bring to room temp for 30 minutes before rolling.

Make the Filling

1. In a bowl, mix ricotta, Parmigiano Reggiano, parsley, citrus zest, citrus juice, salt, and pepper until smooth. Cover and set aside.

Roll Out the Pasta

1. Cut dough into 4 equal pieces, keeping unused portions covered.
2. Flatten one piece into a rectangle and pass it through the widest setting of a pasta roller. Gradually increase settings until the sheet is thin enough to see your fingers through (about 4 inches wide).
3. Repeat with remaining dough, keeping sheets covered to prevent drying.

Assemble the Ravioli

1. Dust a baking sheet with semolina flour.
2. Lay one pasta sheet on a surface and use a heart-shaped cutter to estimate ravioli spacing.
3. Spoon 1 tbsp of filling onto the sheet, spacing evenly.
4. Place another pasta sheet on top, pressing around the filling to remove air and seal edges.
5. Cut out ravioli with the cutter and transfer to the prepared baking sheet.

Cook & Sauce the Ravioli

1. Bring a large pot of salted water to a rolling boil. Cook ravioli until they float, 2–3 minutes.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add Ciao Pappy Classico sauce and stir.
3. Transfer ravioli directly into the sauce with 2 tbsp pasta water. Stir gently and cook 2–3 minutes until the sauce thickens and coats the pasta.
4. Remove from heat and stir in ¼ cup Parmigiano Reggiano.
5. Serve immediately, topped with more Parmigiano Reggiano.

Mangia! 🍝❤️